The grape variety Pecorino

Pecorino is an ancient, high-quality white grape variety primarily cultivated in the Marche and Abruzzo regions of central Italy. Its resurgence is attributed to its naturally low yields and impressive concentration of flavour. On the nose, Pecorino presents an aromatic profile marked by notes of white peach, pear, and citrus blossom, underpinned by delicate herbal and floral nuances such as thyme and acacia. The palate is typically fresh and vibrant, showcasing crisp acidity, a notable minerality, and flavours of green apple, grapefruit, and occasionally a subtle saline edge.

Pecorino is most often vinified as a single varietal, producing wines that are elegant and structured, with moderate to full body and a persistent, savoury finish. While it is predominantly made as a dry, unoaked white, some producers experiment with lees ageing to enhance texture and complexity.

These wines pair exceptionally well with seafood, shellfish, and delicate white fish dishes, as well as fresh goat’s cheese, herbed salads, and light poultry preparations. Pecorino’s acidity and minerality make it an excellent match for raw or simply grilled fish, Mediterranean vegetable dishes, and classic Italian antipasti.